Cucumber Sass
A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.
serves 2–4
2 lbs. cucumbers, peeled
½ small onion
¼ cup fresh dill
2 Tbsp. fresh lemon juice
2 tsp. sea salt
Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving
Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.
Tip: This chilled soup freezes well.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
